Brampton Mill, The

Dining by the river has fascinated guests since time immemorial, and who would not like the sound of clinking cutlery set against the gurgling river appearing to flow into The Brampton Mill, accentuated by a working water mill in front of the building. Inside it's old world at its best, with oak beams, log fires, snug sofas, subdued lighting and an abundance of wood. The dining area is split into several levels with plenty of nooks and crannies to cosy up in, which could possibly be in keeping with its reputation as the hidden gem of Huntingdon.

The atmosphere is one of joviality and when the sun is out, there are few things better than dining al fresco, overlooking the river. For all those special occasions, the Mill Room with its retro-chic furnishings could be just the place with seating for 15 - 20 people, and bespoke menus to suit all tastes and budgets.

The cooking is straightforward with a slant towards gastropub and traditional English fare, but things tend to perk up a bit with an occasional touch of innovation. So you could probably see wood fired pizzas, steaks and fish and chips interestingly juxtaposed with daily specials bringing in the best of what the market has to offer.

To set the right note of fashionable sociability there are sharing plates, baked Camembert with rustic bread, Greek mezze of taramasalata with humus, tzatziki, feta and flatbread, or a pizzette with garlic, rocket and Parmesan.

Amongst the starters, there is freshly made soup of the day, baked crab and avocado al forno, seared pigeon with black pudding and roast cherry tomatoes or red onion tarte tatin with goats' cheese and rocket. The salads - sorry, that should read 'leaves' - offer smoked chicken with avocado salad and satay dressing, for the seafood fiends some salmon Caesar with anchovies and parmesan or Dolcelatte with honey roast pears, endive and toasted pine nuts.

These days no self-respecting gastropub can afford to be without its pizza range; expect to find a classic Margherita of tomato, mozzarella and basil, another with pepperoni, chorizo and jalapeño. Pastas include spaghetti pappardella with braised rabbit, mushrooms and pancetta cream or chef's choice risotto.

For the big event, there is always a fish of the day on request. The organic cod with roast cherry tomatoes, parsley sauce and mash is worth trying too. The venison fillet with baked sweet potato, horseradish crème fraîche and roasted beets is popular, a sign of the times and improving taste in eating. For hearty eaters there are good fillet steaks with chicken liver parfait, crouton, frites, and Madeira jus.

A wide range of supporting dishes includes Belgian frites, horseradish cream and tomato, red onion and basil salad. For desserts resort to the blackboard, where there is always a good display, often with some of the local cheeses to set the buffs alight.

A sensible wine list that matches the cuisine to perfection trawls the world and comes up with some pretty interesting numbers - almost as interesting as the laconic descriptions, mostly one word but very accurate, even if 'soft, rich and bountiful' does sound rather like a generous heiress of infinite promise. The Brampton Mill also stocks a wide range of beers alongside continental Pilsners.

Check regularly on their Website for menu changes and arrangements for special occasions like Christmas and Valentine's Day. Please note that the E-Mail Contact is for enquiries only, not for bookings.